Welcome to Singing Through the Rain! Many of my readers have found this blog through this very popular post. I am updating it so that many of your questions about the recipe can be answered. Loaded Chicken and Potatoes is a wonderful and delicious recipe from my friend and fellow military wife, Sarah.
Sarah made this recipe and posted it on Facebook three years ago and since then it has been shared thousands of times and has brought millions of page views to my site. The recipe for Loaded Chicken and Potatoes and the photo have been shared here with her explicit permission. This means that copying and pasting this recipe, its contents, and photo without linking back to this post is prohibited.
Sarah originally found the base for this recipe on Cook Lisa Cook. Because of her love for cooking, she loves experimenting with recipes and giving them her own easy and healthy twist. This one is no exception and how Loaded Chicken and Potatoes was born.
- 1 lb boneless chicken breasts, cubed (1″)
- 6-8 medium skin-on red potatoes, cut in 1/2″ cubes
- 1/3 c olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp hot sauce (more if you like it HOT)
- 2 c fiesta (or Mexican) blend cheese
- 1 c crumbled bacon
- 1 c diced green onion
How to Make:
1. Preheat oven to 400 degrees. Spray a 9 x 13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for five minutes or until cheese is melted.
Serve With: Extra hot sauce, Ranch Dressing, or sour cream!
Serves: 6 people.
Frequently Asked Questions:
- Hot Sauce Substitutions? Ranch Dressing, Sour Cream, Cream Cheese, or Barbecue Sauce.
- Should Chicken be Cooked or Raw? Bake the chicken raw.
- Can Other Types of Potatoes be Used? Yes. Russet Potatoes work well too.
- Should it be Covered While Baking? No.
- Can this Recipe be Made in the Crockpot? Yes. Put all items into a crockpot, cook on low 6-8 hours.
- How Can I Make This Even Healthier? Cut the amount of cheese in half. Use pre-shredded, reduced fat cheese. Add turkey bacon instead of regular bacon. Serve with plain non-fat Greek yogurt instead of sour cream. Cut the amount of olive oil from 1/3 cup to 1/4 cup. Add more chicken and fewer potatoes. Use green beans instead of potatoes. Topping Alternatives: shredded lettuce, diced tomato, fresh pico de gallo, or salsa.
- What are the Nutrition Facts? One serving = 1 cup. Calories: 434. Fat: 19gm. Sodium: 500. Carbs: 29.2gm. Fiber: 3gm. Sugar; 2gm. Protein 41gm.
Love this Loaded Chicken and Potatoes Recipe? Tell us what you think in the comments below!
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